The Japanese not only love eggplant; they also produce some of the best—the slender, long, lavender-colored varieties are sweeter and firmer than the fat, almost black ones. Here the skinny ones are essential. Make this up to an hour in advance; like many eggplant dishes, it’s good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.